Pork and Peanut Satay
Photography Minka Firth.
INGREDIENTS
600 grams pork fillet, trimmed of all silver-skin
Marinade
2 tablespoons soy sauce 2 cloves garlic, crushed
2 kaffir lime leaves, finely shredded – optional
1 teaspoon grated fresh ginger
1⁄2 teaspoon ground coriander
3 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons sweet chilli sauce
1 teaspoon sesame oil
1 tablespoon brown sugar
4 tablespoons smooth peanut butter
400 ml coconut cream – we use Kara brand
1⁄4 cup raw peanuts, roasted and roughly chopped
1⁄4 cup coriander leaves, chopped
16 x 13 cm wooden or metal skewers
METHOD
Put the soy, garlic, kaffir lime leaves, ginger and the coriander in a food processor and blend to a paste. Add the lime juice, fish sauce, chilli sauce, sesame oil, sugar and the peanut butter and blend again. Add the coconut cream and blend until smooth.
Cut the pork into 2 cm thick pieces and place in a dish. Pour over half the marinade and turn to coat. Leave for 30 minutes.
Put the remaining marinade in a small saucepan and add the chopped peanuts and coriander. Cook for 4 minutes over a medium heat. Tip into a bowl and cool. If using wooden skewers soak in cold water for 30 minutes.
Thread each skewer with 2 pieces of pork, allowing a little space between each piece of meat. Repeat until all the meat is skewered.
Preheat the barbecue or a ridged grill to medium. Cook the satays on both sides until the pork is just cooked through – do not overcook or the pork will be dry.
To serve: Place the bowl of peanut sauce in the centre of a serving dish and surround with the satays. Serve with wok-fried Asian greens and rice. Makes about 16 skewers
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